![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8vjNsXXoZT313WTJIMbj3lHJCQ1RO1Na-wLcelTyroVViJj0jVOMxlANaaQjsYIn5MrWUUc3QpIb9tgdN0_WmvnS0JQtONc8NF7sDJ6CqwFkSj1mzWs_RTSw5FT1udIRWYpZGLwmCg/s400/soup3.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2gEBmLQPfFPhNFey_Ry2w6BBF-gcjtEx1DTM6OZPahcsmM6DfGpnEkKGI5dWBqo6c3i8X6rqchN45agexV2Y6Hlv80tdd-BXzK8KnSImbk40vmxTx_HZiqI-8LHpsPcQoRTFknS-7A/s400/soup3-i.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pW-bT_frIMC86MUE4BBbZGLIN2Ml-D_mFqdjsrFrhQ8t6SpVJQRLFNpD05OKZE-yS-A_G2cgeIP3wqYoKxd9JQIQQPPZIK-LqjsZl7lsUEajYbIEI-HuI19wp7LXFCGLpJ0BNNthJA/s400/soup3-1.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibbiPokOFVNl4xhn-w0-TqwahUtcOS2p-O8QfPmqh7YFk53OtIUYH36M2mgSnf78ZG_XQ0TwvtOiEE5mWx3JX2Vav3Nh99X-_CUAaitzAGaQn4GskdhPKVqbdmyWjHhOne2RfYiTfzA/s400/soup3-2.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVYicIoiRLDFvxie4Ae_rOov8TjI5G2_J8zSooZFQodOH4NB7LrOZYg-LEY7R8Luve7pftYyxV4ZIPAFUT0TRi1PjH3Ns9FlzIN1AJ9eWJKQ_NXQ0hShpCcpEs6_-Bcu8skk7sM2NRw/s400/soup3-3.gif)
(From Y3K Recipes Issue No.7 – July/ August 2002 and Y3K Cookbooks Vol.10 - Lim Bian Yam's Favourite Recipes On International Cooking 林棉炎大师厨艺经典)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
450g pumpkins (cut into ½ inches cubes)
80g sweet potatoes (cut into ½ inches cubes)
2 pieces deep-fried beancurds (cut into slices)
60g glass noodles (soaked till soft)
4 pips garlic (minced)
5 tbsps spring onions (minced)
1 red chilly (minced)
250ml coconut milk
¼ cup toasted groundnuts (ground coarsely)
2 tbsps minced coriander leaves
1.7L water
Seasoning:
3 pieces chicken cubes
Salt to taste
For garnishing:
3 stalks spring onion (diced finely)
Method:
1. Bring the water to a boil. Add in kumara (sweet potatoes). Simmer for 10 minutes.
2. Add in pumpkin cubes, garlic, chilly and spring onions. Boil for 5 minutes.
3. Before serving, add in glass noodles, beancurds, coconut milk and coriander. Bring the mixture to a slow boil and turn off heat.
4. Add in groundnuts and stir well. Scoop into serving bowls. Sprinkle some spring onions.
Tips: Throughout the wholecooking process, there is no need to cover the pot. This Vietnamese dish is appetizing and nutritious. Sweet potatoes are known as Kumara.
450g pumpkins (cut into ½ inches cubes)
80g sweet potatoes (cut into ½ inches cubes)
2 pieces deep-fried beancurds (cut into slices)
60g glass noodles (soaked till soft)
4 pips garlic (minced)
5 tbsps spring onions (minced)
1 red chilly (minced)
250ml coconut milk
¼ cup toasted groundnuts (ground coarsely)
2 tbsps minced coriander leaves
1.7L water
Seasoning:
3 pieces chicken cubes
Salt to taste
For garnishing:
3 stalks spring onion (diced finely)
Method:
1. Bring the water to a boil. Add in kumara (sweet potatoes). Simmer for 10 minutes.
2. Add in pumpkin cubes, garlic, chilly and spring onions. Boil for 5 minutes.
3. Before serving, add in glass noodles, beancurds, coconut milk and coriander. Bring the mixture to a slow boil and turn off heat.
4. Add in groundnuts and stir well. Scoop into serving bowls. Sprinkle some spring onions.
Tips: Throughout the wholecooking process, there is no need to cover the pot. This Vietnamese dish is appetizing and nutritious. Sweet potatoes are known as Kumara.
No comments:
Post a Comment